Well, this happened the other night...I was craving these classic flavors and this is what transformed. So, why not stuff individual mozzarella's with one of my favorite summer salads- Panzanella! Panzanella comes from the words “pane” (bread) and “zanella” (soup bowl). The green of the basil, the white of the mozzarella, and the red tomato, salute the glorious colors of Italy. If you have some crusty rustic bread and a bounty of fresh summer tomatoes this recipe is an easy beautiful dish to bring to your table. It's important to let the tomatoes marinade in the sauce before adding the bread so the hard bread can soak up lots of yummy olive oil basil tomatoey goodness.
Made with Amore,
Elena
Ingredients
2 ½ pounds mixed tomatoes, cut into bite-size pieces
2 teaspoons kosher salt, plus more for seasoning
10 tablespoons (150ml) extra-virgin olive oil, divided
2 medium cloves garlic, minced (about 2 teaspoons)
2 tablespoons good quality balsamic vinegar
½ cup (½ ounce) packed basil leaves, roughly torn with hands
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¾ pound ciabatta or rustic sourdough bread, cut into 1 ½–inch cubes (about 6 cups bread cubes) leftover bread that is a bit hard works great.
3-4 8 oz individual mozzarella rounds
5 oz mixed green salad
Instructions
- Place all ingredients EXCEPT the bread and the salad in a medium mixing bowl. Set aside for 20 minutes up to 2 hours on the counter (this lets all the juices from the tomatoes make a yummy sauce for the bread to absorb)
- Cut bread and mix into the prepared tomato mixture after it's marinated for the right time. Mix until all is combined and let sit for an additional 10 minutes.
- Prepare the mozzarelle by cutting a hole from the center to create a small cavity in each one. You can snack on the cut out pieces or save for another time :).
- Fill the mozzarelle one by one with the panzanella salad. You may have extra salad.
- On a large serving platter cover the bottom with the salad and arrange the stuffed mozzarelle on top.
- Drizzle with a little olive oil and serve as an appetizer or main dish
If you make this recipe please write a comment to tell me your thoughts! I want to connect with all of you through your experience with my recipes.
Love, Elena
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Panzanella Stuffed Mozzarella
Panzanella comes from the words “pane” (bread) and “zanella” (soup bowl). The green of the basil, the white of the mozzarella, and the red tomato, salute the glorious colors of Italy. If you have some crusty rustic bread and a bounty of fresh summer tomatoes this recipe is an easy beautiful dish to bring to your table.
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
Ingredients
2 ½ pounds mixed tomatoes, cut into bite-size pieces
2 teaspoons kosher salt, plus more for seasoning
10 tablespoons (150ml) extra-virgin olive oil, divided
2 medium cloves garlic, minced (about 2 teaspoons)
2 tablespoons good quality balsamic vinegar
½ cup (½ ounce) packed basil leaves, roughly torn with hands
__
¾ pound ciabatta or rustic sourdough bread, cut into 1 ½-inch cubes (about 6 cups bread cubes) leftover bread that is a bit hard works great.
3-4 8 oz individual mozzarella rounds
5 oz mixed green salad
Instructions
- Place all ingredients EXCEPT the bread and the salad in a medium mixing bowl. Set aside for 20 minutes up to 2 hours on the counter (this lets all the juices from the tomatoes make a yummy sauce for the bread to absorb)
- Cut bread and mix into the prepared tomato mixture after it’s marinated for the right time. Mix until all is combined and let sit for an additional 10 minutes.
- Prepare the mozzarelle by cutting a hole from the center to create a small cavity in each one. You can snack on the cut out pieces or save for another time :).
- Fill the mozzarelle one by one with the panzanella salad. You may have extra salad.
- On a large serving platter cover the bottom with the salad and arrange the stuffed mozzarelle on top.
- Drizzle with a little olive oil and serve as an appetizer or main dish
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Savory
- Cuisine: Italian
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